Serves about 6 people
25 g butter or olive oil
1 chopped onion
700 g fresh, ripe tomatoes, peeled and roughly chopped – or 2 x 400g tins of tomatoes (I used fresh)
4 cloves garlic, grated or crushed
2 tsp chopped rosemary
sugar
225 g chorizo, sliced into ½ cm rounds
dried red chilli flakes (I used about half a teaspoon)
175 ml single cream
2 tbsp chopped parsley
500 g farfalle, rigatoni or penne
4 tbsp grated parmesan
Method
1. Melt the butter or olive oil in a large saucepan and add the chopped tomatoes, onion, garlic and rosemary. Season with salt and pepper and a pinch of sugar. Cook the tomatoes until they have begun to soften, or for about 5 minutes.
2. Add the sausage to the pan with the chilli flakes, cream and half the chopped parsley. Allow to simmer with the lid off until the mixture has reduced by half, 10-20 minutes, stirring frequently. Take off the heat and check and adjust the seasoning.
3. Meanwhile cook the pasta in a large pan of salted boiling water until it is slightly al dente (8-10 minutes). Once cooked, drain and toss with the sauce.
4. Plate the pasta in a big serving bowl and scatter with the grated parmesan cheese and the rest of the parsley and serve immediately.
